Seattle Dog

Name: Seattle Dog
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 beef dogs; 1 onion, sliced; 1 tbsp butter; 1 tbsp Colonial Chile Oil; Jacobsen Salt Co. Black Garlic Sea Salt; 1 jalapeno, sliced; 4 hotdog buns; 2 tbsp butter; Heat Maverick’s Anti Gravity Hot Sauce; 4 oz cream cheese, room temperature; Yoder Smokers Beef Rub; 1 tbsp Kozlik's Dijon Classique

Aug 06, 2024 • Tom Jackson

The Seattle Dog is a unique twist on a classic hot dog, infused with robust flavors and a creamy topping. Start by turning on the Yoder Smokers YS640s Pellet Grill to run the fans without igniting it. Fill an A-MAZE-N Tube Smoker with pellets, place it on the bottom grate, and light it with a propane torch. Season a block of room-temperature cream cheese with Yoder Smokers Beef Rub and place it on a FrogMat on the smoker's second shelf, away from the smoke tube. Cold smoke the cream cheese for about two hours. After smoking, mix the cream cheese with Kozlik's Dijon Classique mustard and let it sit at room temperature. Preheat the grill to 450ºF with the diffuser removed and GrillGrates installed. Heat a Lodge 10” Steel Skillet on the GrillGrates, then melt butter with Colonial Chile Oil. Add sliced onions, season with Jacobsen Salt Co. Black Garlic Sea Salt, and cook until softened and browned at the edges. Score the beef hot dogs in a crosshatch pattern, grill them over direct heat until browned, and warm through. In a separate skillet, melt butter and toast the buns. To assemble, spread the smoked cream cheese mixture on the toasted buns, add the hot dogs, top with griddled onions, sliced jalapeños, and finish with Heat Maverick’s Anti Gravity Hot Sauce. Enjoy this flavorful and spicy Seattle Dog!

Seattle Dog

Tom Jackson

Rated 4.1 stars by 9 users

Cuisine

American

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Calories

559

The Seattle Dog is more than just a hot dog; it’s a culinary adventure that brings the vibrant flavors of the Pacific Northwest to your backyard grill. Imagine the aroma of cold-smoked cream cheese wafting through the air, paired with the satisfying sizzle of crosshatched beef dogs grilling to perfection. Topped with buttery, griddled onions, zesty jalapeños, and a bold hot sauce, this recipe transforms a simple hot dog into a gourmet experience. Whether you’re hosting a neighborhood cookout or simply looking to elevate your weeknight dinner, the Seattle Dog is a must-try that promises to impress and delight with every bite. Get ready to ignite your taste buds and bring your neighbors together over this extraordinary dish!

Ingredients

4 beef dogs
1 onion, sliced
1 tbsp butter
1 tbsp Colonial Chile Oil
Jacobsen Salt Co. Black Garlic Sea Salt
1 jalapeno, sliced
4 hotdog buns
2 tbsp butter
Heat Maverick’s Anti Gravity Hot Sauce

Cream Cheese Spread:

4 oz cream cheese, room temperature
Yoder Smokers Beef Rub
1 tbsp Kozlik's Dijon Classique

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Directions

Turn on the Yoder Smokers YS640s Pellet Grill, but do not ignite, just let the fans runs. Fill an A-MAZE-N Tube Smoker with pellets. Place on the bottom grate and light with a propane torch.
Season the cream cheese with the Yoder Smokers Beef Rub. Place the cream cheese block on a FrogMat on the second shelf of the smoker, opposite side from the smoke tube. Cold smoke the cream cheese for about two hours.
Mix the cold smoked cream cheese with the bowl with the Kozlik's Dijon Classique in a bowl and let sit at room temperature.
Light the grill and set the temperature to 450ºF, with the diffuser or diffuser door removed and GrillGrates installed over the fire box. Place a Lodge 10” Steel Skillet on the GrillGrates to preheat.
When the skillet is hot, add the butter and Colonial Chile Oil. When the butter is melted, add the onions and season with Jacobsen Salt Co. Black Garlic Sea Salt. Cook until starting to soften and brown at the edges, then move to the indirect side of the grill to keep warm.
Score the hot dogs in a crosshatch pattern on two sides. Grill the hotdogs over direct heat on the GrillGrates until browned and warmed through.
On a separate burner, melt two tablespoons butter in a Lodge 12” Steel Skillet over medium heat. Toast the buns in the butter.
To assemble the Seattle Dogs, first spread the buns with the smoked cream cheese mixture. Place a hot dog on each bun. Top with the griddled onions, sliced jalapeños and top with Heat Maverick’s Anti Gravity Hot Sauce.

Recipe Note

Other Recipes You Might Enjoy:

Smoked Cream Cheese 4 Ways

Hot Dog Cheesesteaks

Recipe Highlights and Insights:

A Seattle Dog is a beloved hot dog variation from Seattle, Washington, known for its unique combination of toppings. It features a grilled beef hot dog nestled in a toasted bun, generously spread with cream cheese. The hot dog is topped with sautéed onions, adding a sweet and caramelized flavor, and sliced jalapeños for a bit of heat. Some versions include additional toppings like sauerkraut or sriracha to enhance the flavor. This delicious blend of creamy, tangy, savory, and spicy elements makes the Seattle Dog a popular choice at food carts, sports stadiums, and street vendors, especially as a late-night snack.